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Halibut with String Beans, Tomatoes, Scallions, Shallots and White Wine






1 pound string beans

4- 7oz pieces of halibut

2 TBSP olive oil

¼ cup dry white wine

¼ cup fresh lemon juice

2 TBSP butter

5 scallion whites only, thinly sliced

2 shallots thinly sliced

2 TBSP capers, drained

1 large tomato, seeded and cut into 8ths sea salt and pepper.


1) In boiling water, cook string beans for 2 minutes keeping them still crunchy


2) In ½ TBSP olive oil sautee shallots until golden


3) Add string beans and cook 3-4 minutes, keeping sting beans still crunchy


4) Set aside and keep warm


5) Salt and pepper both sides of halibut


6) Use remaining 1 ½ TBSP olive oil over medium heat sautee halibut about 3 minutes each side until golden brown


7) Plate halibut over string beans


8) Remove oil from pan and add lemon juice and wine and cook over medium heat until it starts to boil


9) Add butter and cook until it reduces to about half


10) Add capers, tomato and scallions. Cook about 2 minutes until tomatoes start to soften


11) Pour sauce over halibut and string beans

Servings 4 Calories: 420 Fat: 17g Carbohydrates: 10g Fiber: 3g Protein: 51g

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Richter Reco


Sharon Richter, RD
200 W 57th St
New York, NY 10019
Phone: 212.977.7779

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